Ingredients:
1 cup buckwheat flour
1 cup chopped palak or spinach leaves
1 green chilli
2 tbsp peanuts
Rock salt or sendha namak
Water as required
Method:
Roast the peanuts in a small pan till they become crisp.
Once they cool down, crush them in a mortar-pestle.
Rinse the spinach leaves and finely sort them.
In a bowl, mix everything including the powdered peanuts.
Make a thick batter by pouring little water.
Heat oil and add spoonfuls of the batter in the hot oil and fry till they turn golden or crisp brown.
Serve the Palak Pakora with coriander chutney, coconut chutney or homemade tomato sauce.
1 cup buckwheat flour
1 cup chopped palak or spinach leaves
1 green chilli
2 tbsp peanuts
Rock salt or sendha namak
Water as required
Method:
Roast the peanuts in a small pan till they become crisp.
Once they cool down, crush them in a mortar-pestle.
Rinse the spinach leaves and finely sort them.
In a bowl, mix everything including the powdered peanuts.
Make a thick batter by pouring little water.
Heat oil and add spoonfuls of the batter in the hot oil and fry till they turn golden or crisp brown.
Serve the Palak Pakora with coriander chutney, coconut chutney or homemade tomato sauce.
